Creamy, mild, and packed with veggies – this curry is a weeknight winner!
This nourishing take on a classic butter chicken swaps chicken breast for thigh and adds pumpkin for natural sweetness, added fibre, and extra veggie goodness. It’s a warming, mild curry the whole family will enjoy – from babies to grown-ups, and it’s easily adaptable to suit different dietary needs.
We love that this curry can be served in multiple ways: spoon-fed as a puree for babies, mixed into rice or mashed veggies for toddlers, or loaded into wraps and bowls for older kids and adults. It’s freezable, packed with flavour, and a brilliant way to introduce spices to little ones in a gentle, nutritious way.
Serving Suggestions
- Serve over rice or quinoa, or with naan or yoghurt flatbread (recipe in Toddler to Table).
- You can also make ‘Brothy Rice’ by cooking the rice in bone broth.
- Pair with a side of steamed or roasted veggies.
- Use leftovers in wraps or over baked potatoes for a second-night dinner.
- Top with plain Greek yoghurt and fresh coriander.
- Mix greek yoghurt, diced cucumber, mint and lemon juice to make a raita.
- For puree: Blend the curry with a splash of broth or water until smooth. Perfect for babies starting solids.
Age Appropriate:
Suitable from around 6 months+ Can be pureed or mashed depending on age and stage.
Storage Notes
Reheat gently on the stove or in the microwave until warmed through.
Freezer: Freeze in individual portions for up to 3 months.
Fridge: Store in an airtight container for up to 3 days.
Pumpkin Butter Chicken
Ingredients
- 500 grams chicken thighs whole, skin off, bone-in or boneless
- 1 TBSP ghee or butter
- 1 small brown onion finely chopped
- 4 cloves garlic minced
- 1 TBSP garam masala
- 1/2 tsp ground coriander
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 knob fresh ginger grated
- 2 TBSP tomato paste
- 400 mls pure cream or coconut cream
- 500 mls passata or 1x400g tin diced tomatoes
- 125 mls bone broth or water
- 1.5 cups raw medium butternut pumpkin chopped into small cubes, about 1/2 medium pumpkin
- salt and pepper to taste
Instructions
Oven Method
- Preheat oven to 130°C (fan forced).
- Heat ghee in a stovetop-safe oven dish or large pot over medium heat. Add onion and garlic, sauté until soft and fragrant.
- Stir in the grated ginger, garam masala, coriander, paprika, cumin, turmeric, cinnamon, and tomato paste. Cook for 30 seconds to release flavour.
- Add the passata (or diced tomatoes), cream, pumpkin, and bone broth. Stir to combine, then nestle in the whole chicken thighs.
- Cover with a lid and transfer to the oven. Cook for 2.5 hours until the chicken is tender and pulls apart easily.
- Shred the chicken into the sauce, season to taste, and serve.
Slow Cooker Method:
- In a pan, heat ghee and sauté the onion and garlic until soft.
- Add ginger, spices, and tomato paste. Cook for 30 seconds to bloom the spices.
- Transfer mixture to the slow cooker. Add chicken thighs, passata (or tomatoes), cream, pumpkin, and bone broth.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
- Shred chicken into the sauce and season to taste before serving.
+ show comments
- Hide Comments
add a comment